Refreshing and Spicy Napa Cabbage and Tofu Bean Sprout Soup
How to Make Bean Sprout Soup with Napa Cabbage and Tofu
This bean sprout soup is extra refreshing thanks to the addition of chopped napa cabbage. On chilly days like these, a warm bowl of soup can fill your stomach and warm your soul! Enjoy this easy and delicious tofu and bean sprout soup. 🙂
Main Ingredients- Bean sprouts 170g
- Napa cabbage 100g
- Tofu 230g
- Green onions 2 handfuls
- Water 1.5L
- Cube stock 4 pieces
Seasoning- Gochugaru (Korean chili flakes) 2.5 Tbsp
- Soup soy sauce 2 Tbsp
- Fish sauce or anchovy extract 2 Tbsp
- Minced garlic 1 Tbsp
- Salt 1/2 tsp
- Black pepper generously
- Gochugaru (Korean chili flakes) 2.5 Tbsp
- Soup soy sauce 2 Tbsp
- Fish sauce or anchovy extract 2 Tbsp
- Minced garlic 1 Tbsp
- Salt 1/2 tsp
- Black pepper generously
Cooking Instructions
Step 1
Rinse the bean sprouts (170g) under cold running water 2-3 times. Drain them thoroughly. This helps remove any impurities and the earthy smell of the sprouts.
Step 2
Wash the napa cabbage (100g) and chop it into bite-sized pieces, about 2-3 cm long. This size will allow the cabbage to soften nicely and release its sweet flavor into the broth.
Step 3
Dice the tofu (230g) into uniform cubes, approximately 1.5 cm. This size ensures the tofu holds its shape while cooking. Your ingredients are now prepped!
Step 4
In a pot, combine the water (1.5L) and the cube stock (4 pieces). Bring this mixture to a boil over high heat.
Step 5
Once the water is boiling and the cube stock has dissolved, reduce the heat to medium. Stir in the gochugaru (2.5 Tbsp) to give the soup a vibrant color and a mild spicy kick. Ensure it’s well incorporated.
Step 6
Add the soup soy sauce (2 Tbsp) and fish sauce/anchovy extract (2 Tbsp). These seasonings will enhance the savory depth and umami of the broth.
Step 7
Add both the prepared bean sprouts and napa cabbage to the pot. Let it simmer for 3-4 minutes without a lid. This allows the vegetables to cook and their fresh flavors to infuse the broth.
Step 8
After 3-4 minutes, gently add the diced tofu to the soup. Let it simmer for a short while until heated through. Be careful not to stir too vigorously to prevent the tofu from breaking apart.
Step 9
Stir in the minced garlic (1 Tbsp). Taste the soup and adjust the seasoning with salt (1/2 tsp) as needed. You can add more salt if you prefer a saltier taste. The amount of salt can be adjusted to your preference.
Step 10
Finally, garnish with the chopped green onions (2 handfuls) and a generous amount of black pepper. Let it simmer briefly for another 30 seconds to a minute to allow the flavors to meld. This step adds a fresh aroma and final touch.
Step 11
Your delicious and refreshing Napa Cabbage and Tofu Bean Sprout Soup is ready! Enjoy it with a hearty bowl of rice. 🙂
